Put your chefs' hat on this holiday season and start cooking up a storm! Taste favourite Guy Grossi takes a traditional festive flavour and spins it with his nut meg infused Gnocchi Passata.
2.4Kg Desiree potatoes
3 Egg yolks
500gm plain flour
Place the unpeeled potatoes in a large pot and cover with water. Bring to the boil turn down heat so that water is simmering and cook until you are able to easily put a skewer through the potato. Once cooked remove the potatoes from the water and peel off the skins. Pass the potatoes through a ricer on to a work surface. Make a well in the centre of the potato mixture. Place the egg yolks, grated nutmeg, salt and the flour into the well and gently mix the potatoes into the centre then start to knead the potato mix until a firm dough has formed. Bring a large pot of salted water to the boil, flour the bench top cut a piece of the dough and roll out into approximately a 1 inch in diameter thick roll. Cut the roll into 3/4 inch long pieces, roll each piece onto a gnocchi board and place the gnocchi into the boiling water. Once the gnocchi rises to the surface of the water remove with a sieve or spider and refresh in ice-cold water. Repeat until the dough is finished. Remove the gnocchi from the cold water and place on a tray and drizzle with olive oil to prevent sticking.
100ml olive oil
1 onion finely diced
3 cloves garlic chopped
2 bay leaves
12 Fresh basil leaves
100gm tomato paste
Salt and pepper
Heat a large pot with the olive oil and sweat off the onions and garlic until softened add the bay leaves, basil and tomato paste and cook for 2 minutes stirring, mix in the tomato passata season with salt and pepper and cook on a low to moderate heat for about 35 minutes until sauce consistency adjust seasoning if needed.
Bring a large pot of salted water to the boil.
Heat the tomato sauce in a large saucepan, place the gnocchi into the boiling water for 30 seconds, strain the gnocchi and add to the sauce toss and serve with some torn basil leaves and grated Reggiano Parmigiano.